Big Easy SRG - Turkey Recipe - Hi, can someone who has luck cooking turkeys let me know how to do it. On charbroil site some put lid down while others leave it up. Do you put the temp on High ? And do you add smoking chips or not. Just for a plain...
23117
We leave the temp on high and leave the lid open. Otherwise it will turn ur turkey black. We shut it for a few minutes at the end of cooking just to brown it up a little more. We do not use the smoking chips, just our preference. We rub the turkey down with olive oil & McCormicks rotisserie chicken spices. Good luck!
19232
Seems to be mostly hi or low it's kinda hard to set an exact temp but you don't really need to preheat much unless your smoking. I'm still loving my SRG I feel it's been a very well worth the money I spent.
331096
I see other answers that are good. Things I like: never run out of gas, charcoal , no early prep, no potential explosion. Turn it on and in 10-15 min. temp will be 350 F. plus. Leave lid closed most of the time to keep heat in. Won't work well with lid open a lot.
99604
No wood chips needed. High heat sears the turkey and cooks it in about 2 hours. No oil! We really like making turkey this way.
1142174
Suprised it was damaged!! Mine was packed like a very well! As for the temp? I had that problem yesterday. Smoked a pork roast. Fired up just fine and was running too hot 250! Had both burners on low and both dampers open all the way. So, I turned the valve back on the propane tank. Next think I know the temp is at 150 and when I turn it up the temp will not increase. I shut everything down. Opened the valve on the propane tank all the way and restarted it. Worked fine after that. The propane regulators are very cheap now days and seem to have some issues. I have only used it 3 times and here are some suggestions. Keep what you are smoking if it is a small amount at the same level as the temp gauge. Only use 1 burner at a time. Why? When the 1st one burns out of wood chips you start the other. Then you can change out the chips and it is not hot. Wrap the pans in tin foil! They stay nice and it is an easy clean up when you are done. I am also looking into getting a very thin fire proof seal for the door. It is metal against metal and leaks some smoke. May not be worth the cost but a thought. Also..Make sure you burn it off!! Do it slow and work the vents and the doors as it heats up! They will stick! Hope this helps! Going to do a big turkey this weekend?! Yikes!!!
421267
I have not used it for a turkey but looked at the manual and there was no mention of foil in the turkey recipe. I think the lid would protect the turkey skin from burning. That is how I am roasting my turkey for Thanksgiving.
612688
I would be hesitant to try it. I think that large a turkey would be a major challenge if you wanted to smoke it. I think you could only have one burner on to keep the proper temperature, but that large a burn might be so big you would have part of the bird over a hot spot. I would recommend a smoker you can purchase for one third the price of the 3001.
833508
Yes, is the short answer to part 1, you don't 'have to, but I do, to part 2. I end up putting some chips (I don't worry about soaking, just throw them directly on the coals) so for me it infuses the smoke also. You'd have enough heat if you step up to 10-12 briquettes to grill steaks just fine, and it will last a long time also. I tend to keep around 9 or so for the new style Kingsford and cover it so I get the wood smoke infusion. I don't know for the large charcoal parts, I use regular briquettes as I can control what I want for heat better by varying the number of them. Keep in mind that I'm a Dutch Oven cook guy, so I might be more hung up on heat control than most people. Yes, is the short answer to part 1, you don't 'have to, but I do, to part 2. I end up putting some chips (I don't worry about soaking, just throw them directly on the coals) so for me it infuses the smoke also. You'd have enough heat if you step up to 10-12 briquettes to grill steaks just fine, and it will last a long time also. I tend to keep around 9 or so for the new style Kingsford and cover it so I get the wood smoke infusion. I don't know for the large charcoal parts, I use regular briquettes as I can control what I want for heat better by varying the number of them. Keep in mind that... » Read More Yes, is the short answer to part 1, you don't 'have to, but I do, to part 2. I end up putting some chips (I don't worry about soaking, just throw them directly on the coals) so for me it infuses the smoke also. You'd have enough heat if you step up to 10-12 briquettes to grill steaks just fine, and it will last a long time also. I tend to keep around 9 or so for the new style Kingsford and cover it so I get the wood smoke infusion. I don't know for the large charcoal parts, I use regular briquettes as I can control what I want for heat better by varying the number of them. Keep in mind that I'm a Dutch Oven cook guy, so I might be more hung up on heat control than most people. « Show Less
2029041
I like to add water for the purpose of making broth for gravy and dressing after the turkey is done. Yes, I cover it. If the turkey is too large for the lid to fit, then use foil to cover it. This keeps your turkey from drying out. You may want to uncover your turkey & baste it with the broth for the last 30-45 minutes for a golden brown skin. Note: My son uses butter to baste his turkey and it is moist and delicious. However, I'm on a health issue diet, so I don't use the butter.
455325
i did a turkey for last thanksgiving that everyone loved... I like that it is electric and i don't have to worry about the propane. Just rub it down with peanut oil.
442216
I just place it on top grate that has flame underneath. It puts out plenty of smoke, just put it in grill at the beginning of your preheat 10-15 minutes before placing food and make sure you soak wood chips for 30 mins.
337079
I don't know about adding a 'permanent' rotisserie, but I bought a Char Broil Universal Rotisserie which I've used on this grill and my previous grill by another brand name. The Universal works well, but you cannot close the lid because the hole in the side of the lid is too low to allow for the lid to close nor can you rotisserie with the grates in place because the food sits too low for the grates to be there. Anyway, I mounted my bracket for the Rotisserie for the highest possible setting (since I can't close the lid anyway). You will have to leave one grate inside when using the rotisserie because you need to have something for the far end of the spit to rest on. Lastly, you can buy a Universal Adaptor for the Rotisserie, but I just use a small piece of stone/rock to prop up the lid enough so that the spit rotates freely but keeps the lid low enough for your meat to get some good smoke. One hint on using the rotisserie with this grill, when you build your fire, make sure you leave a narrow "trough" of area clear of coals down the middle of your grill. Your meat will be spinning directly above this empty "trough". If you have coals there, then you run the risk of burning your meat when juices fall into the coals and the fire licks up, but if you make two mounds on either side of the meat, then it will roast nicely and slowly. Also, spend a little extra money and get some additional forks for the rotisserie. I have 3 sets of forks and can rotisserie up to 3 full chickens at once because I have the extra forks. I just did some birds on Monday night (10/27/14) and they're wonderful. They have wonderful coloring, they're juicy and very flavorful. My wife won't eat chicken any other way now. I've used the rotisserie on a bunch of chickens and a few beef roasts I cut from a Ch CC Eye Round. I can't wait to do my Thanksgiving Turkey on it.
1613055
I use the side fire box when I'm smoking anything. I use charcoal, charcoal and wood, or just wood. With the side firebox the food is in a different chamber then the heat source so burning is not big problem. One modification I would strongly recommend it to clamp a short piece of 3" flexible aluminum duct the smoke stack inside the the cooking chamber just long enough to come down to the cast iron grates. This forces the heat and smoke to travel all the way across the chamber at the grates level before exiting the smoker. I found that this gives a much more even temp. to the whole cooking area. You won't go wrong with the Char-Griller units. A plus for the side fire box is that it comes with it's own grill surface and can be used by it self when you just want to grill up a few hot dogs or burgers.
115379
I use the book "The Complete Wood Pellet Barbeque Cookbook" by Bob Devon. I follow his temp levels and times and have had great smoke ring results and flavor. Best smoke is setting temp between 180-200. Have cooked killer ribs and brisket following his advice. Got book from Amazon. Good luck and good eating.
860884
you have to load thru the top. I usually use charcoal for ease of temp control. does seem to be easy on charcoal, 15 coals will do a dinner and that is about 1b so a bag will cook almost a week
2005000
It comes with basic items that you can use to do most anything. You can always order additional accessories, however, I haven't found that I needed too. I cooked a 12 pound turkey, it came out great, nicely browned on the outside and extremely moist on the inside. It took me awhile to settle the turkey on the spit. My suggestion in cooking the turkey. Position it on the spit with the butt end away from the turning wheel. Make sure at all parts are securely tied to the body. Season the bird with oil or butter than rub. Place in rotisserie, set time for 2 1/2 hours. I set mine for 3 hours but could have taken it out in 2 1/2 hrs. Good luck and enjoy! It comes with basic items that you can use to do most anything. You can always order additional accessories, however, I haven't found that I needed too. I cooked a 12 pound turkey, it came out great, nicely browned on the outside and extremely moist on the inside. It took me awhile to settle the turkey on the spit. My suggestion in cooking the turkey. Position it on the spit with the butt end away from the turning wheel. Make sure at all parts are securely tied to the body. Season the bird with oil or butter than rub. Place in rotisserie, set time for 2 1/2 hours. I set mine for 3 hours but... » Read More It comes with basic items that you can use to do most anything. You can always order additional accessories, however, I haven't found that I needed too. I cooked a 12 pound turkey, it came out great, nicely browned on the outside and extremely moist on the inside. It took me awhile to settle the turkey on the spit. My suggestion in cooking the turkey. Position it on the spit with the butt end away from the turning wheel. Make sure at all parts are securely tied to the body. Season the bird with oil or butter than rub. Place in rotisserie, set time for 2 1/2 hours. I set mine for 3 hours but could have taken it out in 2 1/2 hrs. Good luck and enjoy! « Show Less
272601
I use the smoker side unit. The charcoal or wood goes in the smoker unit with a pan of water on the grate above. The steam will keep the meat from drying out. The meat goes in the large bbq unit with an empty pan under it to catch the drippings. Since the smoke is coming from one side. the meat will have to be turned around halfway through to cook evenly. There are many good smoking books on the market.